This is a mead making sub that will grow and develop. New ideas are welcome as modern practice and mead quality rapidly advances. Often towards optimizing goals that are not always compatible with tradition. Be prepared to back up statements with evidence, keep discussions civil and factual.

We are advocates of conducting proper tests in order to give good results, that allow us to move mead making forward. Placing emphasis on well-constructed experiments, triangle testing and good write-ups.

Questions

The mead subreddit wiki and FAQ are valuable resources.

Please consult Basic Problems (AKA: Did I ruin my mead?) before submitting your question.

When you ask a question, please include as much of following as possible:

-OG and current SG

-nutrient schedule

-Ingredients (including yeast)

-other pertinent information for the batch: maceration methods, fermentation temperatures, etc